vegconomist - the vegan business magazine

Japan’s most popular domestic burger chain, MOS Burger, is now offering a new version of its plant-based Green Burger. The burger was first launched in March last year to cater to changing consumer demands. According to Hiroto Yamazaki of Tokyo’s Plant based Japan Inc the new version of the burger will be available from September 22nd, 2021, at all Mos Burger restaurants nationwide. It features a soy and mushroom-based patty with teriyaki sauce and the chain’s plant-based Green Mayo. The bun is coloured green using spinach and contains soy cream for added moistness. The launch is part of MOS Burger’s drive to meet two Sustainable Development Goals — Good Health and Well-being, and Responsible Consumption and Production. It describes the burger as “eco-friendly and body-friendly”. Veganism in Japan As veganism becomes more popular in Japan, plant-based companies and products are beginning to take off. Next Meats recently developed vegan pork, tuna, and milk in the country, while vegan silk company Spiber has raised $312 million and is planning an IPO. In August, the 1000 Vegan Project completed its goal of serving vegan meals at 1000 canteens across Japan. “Due to the influence of the media, I feel that awareness of veganism has increased in Japan, but it is limited to some cities, and it’s still behind nationwide,” the project’s chef Hitoshi Sugiura told vegconomist in an interview last year. “We hope that this initiative will lead to an increase in vegan awareness throughout the country.”     ...

UK’s Wicked Kitchen, created by Chef Derek Sarno, has launched a No-Lamb Roast with Pomegranate Glaze, which is now available in Tesco stores across the UK. Sarno confirms this is the first-to-market plant-based roast lamb product; whilst there do exist some gyro style strips made by various producers, this  does appear to be the very first whole cut lamb roast made from plants. “Chef crafted with king oyster mushrooms, and a pea and wheat protein blend. Shredding ready and perfect for mid-week or Sunday Roasts, Middle Eastern-inspired wraps or some fancy pants tacos!” says the chef, who prior to his position as Director of Plant-Based Innovation for Tesco and Developer/Co-Founder of Wicked Kitchen, was the Senior Global Executive Chef for Whole Foods Market, where he oversaw global recipe development for the company’s healthy eating initiative. Following Wicked Kitchen’s $14 million Series A funding round this summer, the brand made its debut in the US, rolling out into 2,500 outlets— the largest plant-based product launch the country has ever seen. The US product line offers over 20 products and is available in all Kroger outlets, America’s largest supermarket chain by revenue, as well as Sprouts Farmers Market, one of the fastest-growing natural and organic retailers in the US. ...

According to the UN’s Food and Agriculture Organization, 90% of the global fish population is fully fished, overfished, or in crisis. Yet, fish is an important staple in the world’s food supply. At the New Food Conference, which takes place on 10-11 October in Cologne, Dr Sebastian Rakers, CEO and Co-founder of Bluu Biosciences, will talk about how cultured seafood will be able to bridge this gap. Here, he gives a brief overview on regulatory status, consumer acceptance, and the role of farmers. Bluu Biosciences is Europe’s first company focusing on the development and commercialisation of cultured fish. Why did you choose seafood? Fish is already the most widely consumed source of protein in many regions of the world and demand is increasing due to the world’s growing population, while supply is constrained due to overfishing. Stocks are declining or they are exploited to their maximum. Aquaculture is trying to catch up, but it has its own limitations and challenges. Therefore, cultured fish provides a viable alternative to overfishing our oceans. Cultured seafood has its advantages compared to cultured meat since it is more tolerant of changes in temperatures, which is beneficial for upscaling production. Seafood is also less complex in structure, which will more easily allow for the development of structured products further down the line. Bluu Biosciences draws on more than a decade of experience in working with fish cells, and our team is driven by a real passion for marine biodiversity. What products do you have in ...

DUBAI, United Arab Emirates–(BUSINESS WIRE)–California-based Impossible Foods has arrived in the United Arab Emirates, the company’s first market in the Middle East. Its flagship product, Impossible™ Burger, is kosher, halal and gluten-free certified, and now exclusively available on the menus of select restaurants across Dubai, United Arab Emirates, including Pickl, Sticky Rice, Akira Back and The MAINE Oyster Bar & Grill. Beginning Friday, October 1, Impossible Burger will be featured at World Expo 2020 on select menus in the US Pavilion. The event is expected to draw more than 25 million visitors from almost 200 countries across the globe through March 31, 2022. With its unique geographical location and international population, the United Arab Emirates’ diverse food culture serves as a perfect platform to showcase the versatility of Impossible Burger. As a result, Dubai’s top chefs have created some of the world’s most innovative plant-based dishes to date: Impossible™ Chorizo Gyoza by Chef Akira Back; Sticky Rice’s Impossible™ Pad Krapow; and Impossible™ Spiral South African Boerewors at Sausage Fabrique, to name a few. “Impossible™ products are made for every cuisine and culture, and we couldn’t be more excited to launch in our first market in the Middle East,” said Dennis Woodside, president of Impossible Foods. “The United Arab Emirates’ status as a global travel and culinary hub will enable a whole new region of consumers to experience Impossible Burger for the first time.” A longtime fan of Impossible Foods, Pickl CEO and Founder Stephen Flawith created three original Impossible Burger ...

Following the launch of Beyond Chicken Tenders into foodservice this year, Beyond Meat is now rolling out the alt chicken product into retail. In response to consumer demand, the Beyond Chicken Tenders will be available in select retail markets across the US. Starting from October, consumers will be able to find Beyond Chicken Tenders in the frozen food aisle in select Walmart, Jewel-Osco, Safeway NorCal, Harris Teeter, Giant Foods, and ShopRite stores across the US. Additional availability is expected to be added later this year. After working with pea protein for its iconic Beyond Burger, the protein in Beyond Chicken Tenders is derived from the faba bean, a nutrient-packed legume crop. The retail launch follows successful foodservice launches for Beyond Chicken products in A&W Canada and Panda Express, where products sold out rapidly in both cases.  Walmart Expansion In other news, Beyond Meat is also increasing its offerings at Walmart, including a 70% increase in the number of stores offering Beyond Breakfast Sausage Patties, making it the third such expansion this year. Beyond Meat is also rumored to be entering the alt milk sector amongst others, as previously reported by vegconomist.  “Following the success of our plant-based chicken in restaurants, fans were eager to get their hands on a retail product that’s readily accessible and can be cooked at home anytime,” commented Deanna Jurgens, Chief Growth Officer, Beyond Meat.  “We’re thrilled to be answering consumer demand by launching Beyond Chicken Tenders at prominent retailers nationwide, continuing our momentum in the ...

Cell-cultured meat company New Age Meats has announced a $25 million Series A funding raise. The funding will allow the Berkeley-based company to begin production of its first cell-cultured and plant-based hybrid pork products by 2022.  New Age Meats, which was founded in 2018, will also use the Series A funding to double its workforce, and in a crucial milestone for the company, build a 20,000-square-foot pilot manufacturing facility in Alameda, California.  The company’s first product line will be a variety of sausage products, with an eye towards large pork consumers like China. New Age Meats claims its production process is designed to scale up quickly to meet demand in such rapidly growing markets. In an interview with vegconomist, New Age Meats CEO Brian Spears explained: “One of the reasons we chose pork is that it’s the most commonly consumed animal in the world.”  Hybrid Products Focusing on hybrid products that are a combination of cultured meat with plant-based protein, New Age will also develop its commercial capabilities to deliver the first product line in the US in 2022. These goals are pending approval from federal regulators, but the USDA is currently moving forward with regulatory requirements on labeling.  “If the pandemic and climate change has underscored anything, it is that the world needs to find dramatically better ways to satisfy the growing demand by billions of people for protein without harming animals or further hurting the environment,” explained Spears. “We believe our hybrid products, which combine cultured meat with ...

Luxury fashion group Kering has announced that from next year, none of its fashion houses will use real animal fur. This includes Balenciaga, Bottega Veneta, Alexander McQueen, Brioni, and Saint Laurent. Kering’s use of fur will cease completely with next year’s Fall 2022 collections. The company will still use other animal fibres, but says it has created a set of animal welfare standards that will continue to be applied. Allen Zelden, president of digital eco-conscious forum FUTUREVVORLD, hailed the news as an example of the power of conscious consumerism. “Government didn’t influence Kering to ditch fur, critical consumption did,” he said. “Ultimately, voting with our wallets is the greatest form of activism we can take. If consumer power can influence Kering to completely ditch fur, just imagine what the future of food will look like!” In recent years, several fashion and clothing brands have announced they will stop using fur, including Canada Goose and Adidas. Other companies are working on solutions to make fur obsolete — such as Furoid SE, which is developing cell-cultured fur. “For many years, Kering has sought to take the lead in sustainability, guided by a vision of luxury that is inseparable from the very highest environmental and social values and standards,” said François-Henri Pinault, Chairman and CEO of Kering. “The time has now come to take a further step forward by ending the use of fur in all our collections. The world has changed, along with our clients, and luxury naturally needs to adapt to ...

One Planet Pizza announces the launch of a new range of Thin and Crispy pizzas, featuring the UK’s first vegan Hawaiian pizza for retail. The pizza has been created in collaboration with fast-growing alt meat brand THIS, coming topped with THIS™ Bacon Lardons as well as pineapple and Cheezly cheese. According to OPP, the Thin and Crispy pizzas are topped with 25% more cheeze than leading plant-based pizzas and contain 20% fewer calories and 30% less fat compared to leading non-vegan pizzas. 100% of the brand’s packaging is recyclable, and every pizza sold includes a donation to One Tree Planted. The range consists of: Hawaiian – featuring THIS™ Bacon Lardons Spicy Peppernomi – topped with Jack & Bry jackfruit and vegan Mexicana cheese Roasted Mediterranean Vegetable Three Cheeze Margherita Gluten-Free Three Cheeze Margherita Joe Hill, co-founder of One Planet Pizza, says: “Using awesome pizzas to encourage planet-positivity, we’re here to tell you that the future of our food is, and has to be, plant-based. We know that leaving meat and dairy free off your plate is probably the single biggest way to reduce your environmental impact, and we want to show how epic food made in this way can be – all through the power of our Thin and Crispy range. “We’ve teamed up with some plant-based giants for two new flavours in the range, and we know they’ll soon become your freezer favourites in no time. After all, nothing beats that first cheezy bite into a Thin and Crispy ...

Last month, Quorn Foods announced the opening of a state-of-the-art Culinary Development Center in Dallas, TX, following the appointment of new leadership team in the US, with Judd Zusel as President and Stephen A. Kalil as Executive Chef. We were pleased to speak with Judd and Stephen about the future of Quorn in the USA as the British brand continues to thrive along with the rise of plant-based business around the world. Please describe your current product portfolio. Quorn products are versatile, convenient and have an incredibly similar taste and texture to real meat. In the USA customers can find our Meatless Quorn meatless grounds, pieces, and nuggets. With Executive Chef Stephen and the opening of our Culinary Innovation Center in Dallas, Quorn is paving the way for new exciting alternative chicken innovations, bringing expertise and experience no other meat-free protein brand can. The natural fibrosity of mycoprotein means its texture is much closer to meat than any other plant-based protein. In blind taste tests, the majority of consumers cannot tell the difference between Quorn and chicken. Where can US consumers now find Quorn products? Quorn is available at almost every major grocery retailer throughout the U.S., including Whole Foods, Walmart and Kroger stores in the frozen food section. You can find a store near you with our store locator: https://www.quorn.us/buy-now What’s next in the expansion and innovation pipeline for Quorn US? With new leadership, our state-of-the-art culinary center and a significant investment from our parent company Monde Nissin Corp., we believe we’re ...

Female-led food tech startup Aqua Cultured Foods has now officially launched as it develops the “world’s first” whole-muscle cut alt seafood on the market. Using its novel fermentation technology, the Chicago company is set to launch alt shrimp and calamari, as well as sushi-quality filet. Having filed three patents, Aqua Cultured Foods is utilizing biomass fermentation and a proprietary strain of fungi to produce its seafood analogs, including tuna and whitefish. Microbial fermentation effectively ‘grows’ protein, instead of the food processing seen in many plant-based alternatives. This method allows it to retain its naturally occurring fiber and micronutrients, as well as being non-GMO. The pre-seed stage company is preparing to scale production and build its infrastructure to be able to release its first commercial products in early 2022. A state of the industry report recently found that alt-seafood sales in the US grew by 23% in 2020 compared to the previous year, with other reports suggesting that 78% of consumers are keen to try alt seafood products.  CEO & Co-Founder of Aqua Cultured Foods, Anne Palermo, told vegconomist: “Biomass fermentation delivers a whole, unprocessed seafood alternative that is very different from plant-based seafoods available today. We can adjust the production conditions and inputs to create a different texture, shape, or nutritional profile. The excitement around these products is coming from several sectors, including restaurant and foodservice as well as fresh refrigerated set for grocery. In the same way some vegan products are now featured in the meat department, ours can ...